Sweet and spicy curry cracker jack
Ingredients
Nuts
- 1 tablespoon unsalted butter, melted
- Pinch cinnamon
- Pinch cumin
- ¼ teaspoon kosher salt
- ¾ cup raw peanuts
- ½ cup raw pistachios
Cracker Jack
- 9-10 cups popcorn, ¼ - ⅓ cup kernels will make 9-10 cups popcorn
- 6 tablespoons unsalted butter
- ¾ cup light or dark brown sugar, I've used dark and light and both turn out equally as great
- ¼ cup honey
- ¼ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- 1-½ teaspoons cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- Pinch cardamom
INSTRUCTIONS
Nuts
- Preheat the oven to 375°F.
- Toss the nuts with the melted butter and spices, and spread them out even on a baking sheet.
- Roast the nuts for 10 minutes, stirring once halfway through.
Cracker Jack
- Reduce the oven temperature to 250°F.
- Combine the roasted nuts with the popcorn in a really large bowl.
- Combine the butter, brown sugar, and honey in a small sauce pan and bring to a rolling boil over medium-high heat.
- Remove from heat and stir in the baking soda, vanilla, and spices.
- Pour the caramel sauce over the popcorn and nuts, and stir with two large spoons until the caramel is evenly distributed throughout.
- Cover a large baking sheet with a silpat mat, and evenly spread the caramel-coated popcorn over the baking sheet. (If using parchment paper, be sure to use a light colored pan and reduce the oven temperature to 200°F
- Bake the popcorn for 40 minutes, stirring every 15 minutes.
- Remove from heat and let cool. The popcorn will crisp up as it cools.
- Eat it all right then OR if you have more will-power, store in an airtight container or ziploc bags for up to 2 weeks.
Notes
Warning: I made the mistake of sharing some with a friend in a cute little brown paper bag. The moisture from the paper bag turned the caramel corn soft within 2 hours! So if you're giving this as a gift, make sure to use plastic treat bags.
